Unbreaded

Weekend Recipe: Lemony Ghee Tilapia Sandwich with Cilantro-Pecan Pesto

So we may have jumped the seasonal gun on this one, but here’s a weekend recipe that screams summer. Can you blame us?

Tilapia pan-seared in ghee, with lemon, capers and Italian parsley, accompanied by peppery watercress and cool, creamy avocado, smothered with a cilantro-pecan pesto spread, all nestled between two crisply toasted slices of Tuscan bread. If you’re not familiar with ghee, it’s a clarified butter typically used in Indian cuisine, who’s unique flavor and texture make it a perfect pairing for pan-searing a light fish like tilapia. It’s available at Whole Foods and many health food stores due to its nutritional superiority to conventional butter. Sure, we know it just officially became spring- but you just wait for that first 70 degree night and whip this baby up. It’ll have you singing off-key Beach Boys tracks in no time.

Sandwich: (Serves 1) Prep Time: 15 minutes; Cook Time: 10 minutes
2 slices of Tuscan (or light fluffy bread) toast just before assembling
Lemony-ghee seared tilapia filet (recipe below)
1/2 avocado, thinly sliced
handful of watercress
Cilantro-Pecan Pesto Spread (recipe below)

Prepare pesto spread, set aside. Slice avocado and wash watercress. Prepare tilapia per recipe below. Toast bread as soon as fish is nearing completion. Smother each slice of toast with pesto spread, layer watercress on one side, then tilapia, top with avocado slices, then lay top piece down. Eat warm. Enjoy!

Cilantro-Pecan Pesto Spread (makes about 3/4 cup, enough for 2-3 sandwiches)
1 1/2 cups fresh cilantro leaves
2 garlic cloves, chopped
1/3 cup olive oil
1/3 cup chopped pecans
1/4 cup shredded Parmesan cheese
big pinch sea salt

Blend cilantro, garlic and half of the olive oil in food processor until a rough paste forms. Add pecans and Parmesan, and add remaining olive oil until desired consistency is reached. Season with sea salt.

Tilapia:
1 tilapia filet
3 T Ghee per filet (clarified butter)
Juice of 1/2 lemon
1 T capers
Handful of chopped Italian parsley
Cracked black pepper
Sea Salt

Heat ghee on medium-high until melted. Place tilapia in pan, and pan sear on one side for approximately 4 minutes. Flip tilapia and add lemon juice, capers and chopped parsley. Cook in lemony-ghee mixture until fish becomes opaque white instead of translucent. Should be less than 10 minutes total on medium-high. Finish with cracked black pepper and a sprinkling of sea salt.

**Tastes best when eaten outdoors.

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